Hot-Smoked Salmon and Boiled Egg Salad
- 2 free range eggs
- 2 Little Gem lettuces, leaves separated
- 200g hot-smoked salmon, flaked
- 2 tsp capers, drained
- 50g croutons
- 4 tbsp Caesar dressing
- Put the eggs in a saucepan and cover with water, then boil for exactly 6 minutes. Drain and cool under running cold water, then peel and set aside.
- Divide the lettuce leaves between two serving bowls, then scatter with the flaked salmon, croutons and capers. Cut the eggs into quarters, add to the salad, then finish with Caesar dressing and plenty of cracked black peppercorns and sea salt.
5 mins
2 serving